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Beetroot and cucumber salad

Beet and Cucumber Salad

Pretty, vibrant, fresh, and made from ordinary ingredients! This beet and cucumber salad catches the eye right away with its gorgeous deep-red color. On top of that, it's very tasty - beets pair beautifully with cheese. For people who love beets, this salad makes a welcome change of pace on the menu.

Maria

Recipe author

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Composition / ingredients

Servings:

Beets

500

Cucumbers

300

Hard cheese

100

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 39 % 7 g

Carbohydrates 39 % 7 g

102 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you make a beet and cucumber salad? Gather the ingredients. It's better to choose young, fresh beets that aren't too large. They'll cook faster and taste better. Wash the beets. Don't peel them or cut anything off (just the greens, if there are any). If the beets are large, never cut them in half - all the juice will leach out and you'll end up with bright-red water and pale, pinkish vegetables at the end of cooking.
Step 2:

Put the beets in a pot, cover with water, and set over the heat. Bring the water to a boil and cook the beets over medium heat for 1-1.5 hours, depending on their size. After an hour of cooking, check the beets for doneness by piercing one to the center with a knife. If the knife reaches the center easily, the beets are done. If you feel resistance, keep cooking.
Step 3:

Cool the cooked beets, peel them, and cut them into small cubes or grate them on a coarse grater. !!! To speed things up and skip cooking the beets at home, you can buy whole cooked peeled beets in sealed packaging at the supermarket. And at large supermarkets you can even find them sold loose, cut into strips or cubes.
Step 4:

Wash the cucumbers, dry them, and cut them into small cubes.
Step 5:

Grate the cheese on a coarse grater. You can also cut the cheese into small cubes, like the vegetables. Use whatever cheese you like. It can be an ordinary semi-hard cheese, as well as mozzarella or processed cheese. I use a regular semi-hard cheese.
Step 6:

Combine the beets, cucumbers, and cheese in a salad bowl.
Step 7:

Dress the salad with mayonnaise and mix. If you like, you can salt and pepper the salad. I usually don't add extra spices to mayonnaise salads. Instead of 2 tablespoons of mayonnaise, you can use 1 tablespoon of mayonnaise and 1 tablespoon of full-fat sour cream - the salad will be more delicate. If you're eating clean, it's better to replace the mayonnaise with a lighter dressing entirely.
Step 8:

Before serving, it's better to put the salad in the fridge for 15-20 minutes to chill. Enjoy!

To make the salad more filling, add a can of red beans, and for crunch, some rye-bread croutons. It'll be even tastier.
If the skin isn't tough, damaged, or bitter, you don't need to peel it off.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.